Italian Chicken
Over a year ago
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Ingredients
- 4 Organic Chicken Breasts
- 1 clove garlic
- 2 shallots
- 1 medium size onion
- tablespoon fresh tarragon
- Olive oil
- 400gm tin chopped tomatoes
- 250 ml chicken stock
- 1 tsp dried oregano
- 1 tsp sugar
- 1 tbsp tomato puree
- Salt nd Pepper
- 1 buffalo mozzeralla
- fresh basil leaves
- black pitted olives for garnish
Accompaniment
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Description
Tender chicken in authentic italian ragu
Method
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1
Chop the tarragon, crush the garlic. Place over the chicken breasts.
Heat some of the oil in a hob and oven resistent and gentley brown the chicken breasts.
Finely chop the shallots and onion
Remove the chicken and keep warm
Add more oil to the pan, if needed and saute the shallots and onions, until soft.
Add the tomatoes, stock, oregano, sugar, puree. Gently simmer until the sauce has thickened (say 20 minutes).
Add the chicken to the dish, cover and place in a preheated oven gas 5 for 20 minutes.
Remove, place slices of the mozzeralla over each of the chicken pieces and place back in the oven until the cheese has melted.
Remove from the oven, garnish with the olives and basil leaves.
Serve with new potatoes and a green salad.
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